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Vegetable Frittata

Vegetable Frittata

Oxmoor House JULY 2010

  • Yield: 2 servings (serving size: 2 wedges)

Ingredients

  • 1 cup egg substitute
  • 1 tablespoon fat-free milk
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped broccoli florets
  • 2 mushrooms, sliced
  • 1/4 cup alfalfa sprouts
  • 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese

Preparation

Combine first 6 ingredients; set aside.

Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red bell pepper, broccoli, and mushrooms; sauté until tender.

Add egg mixture to pan; cover and cook over medium-low heat 8 to 10 minutes or until set. Remove from heat; top frittata with alfalfa sprouts, and sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Cut into 4 wedges, and serve immediately.

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.6g
  • Carbohydrate: 5g
  • Fiber: 0.8g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 372mg
  • Calcium: 0.0mg
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Vegetable Frittata recipe

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